If you’ve scrolled through social media recently, you’ve likely encountered Kalen Allen and his captivating video series, “Kalen Reacts.” In these entertaining clips, Allen critiques various food preparation videos, sharing his thoughts on the dishes being created and the questionable cooking techniques used. His humor is infectious, but there’s a deeper commentary at play. Many of these food trends represent a cultural appropriation of dishes traditionally linked to Black heritage, challenging viewers to consider: “Can cornbread really be gentrified?”
The answer? Absolutely.
In one of his early videos, Kalen reacts to a Tasty segment that showcases four different methods of preparing cornbread. While cornbread is a staple of Southern cuisine, it holds a special place in the hearts of many Black Americans. Traditionally, it’s simply cornbread, best enjoyed with butter—honey butter if you’re feeling fancy. Most people rely on Jiffy mix, that classic blue-and-white box that brings nostalgia and deliciousness without breaking the bank.
While I appreciate the culinary creativity from Tasty, I urge them to stick to chicken recipes instead. Cornbread should remain untouched. And for goodness’ sake, no one needs whole kernel corn in their batter. It looks unappetizing, to say the least.
When it comes to cornbread, no one has ever thought, “This could use cotija cheese and cilantro!” Allen encapsulated this sentiment perfectly when he exclaimed, “I rebuke this in the name of Jesus.” I felt that!
His inquiry into the gentrification of cornbread got me reflecting on other foods that have undergone similar transformations over the years. Let’s discuss kale. For ages, Black communities have savored kale. But once it caught the eye of the mainstream, it exploded in popularity. Suddenly, kale was everywhere, from trendy smoothies to overpriced salads. I distinctly remember my mother preparing kale and collard greens in a hearty pot, seasoned with smoked turkey leg and vinegar. When it became the “it” green, prices soared, much to the dismay of my community.
And then there’s the phenomenon of rainbow foods. I love vibrant dishes, but the trend of rainbow salads, acai bowls, and even sushi has reached a dizzying level. The line was crossed for me when I saw a food truck offering rainbow elote—Mexican street corn. Why must everything be colorful? The original dish was perfect as it was.
Now let’s talk about macaroni and cheese. Baked mac and cheese is a cherished dish in Black culture, and it’s time to reclaim that narrative. The boxed versions with powdered cheese just don’t compare. I was shocked to learn about the bread crumb crust trend in mac and cheese during a cooking class. If you need a topping, just pile on more cheese! I’ve even seen bizarre additions like cornbread crumbs. Just stop.
Nothing should go into mac and cheese besides macaroni and cheese. No breadcrumbs, no bacon (okay, maybe bacon), and definitely no vegetables. If you feel the urge to toss Brussels sprouts into the mix, take a moment to reconsider your life choices.
Kalen also addresses some gentrified macaroni and cheese creations that you have to see to believe. It’s as if simply moving into our neighborhoods and raising rents isn’t enough; there’s a need to alter our beloved dishes too.
If you want to elevate your cooking, try some seasoned salt—specifically, Lawry’s. It’s in a white bottle with a red cap, and it will transform your meals. Perhaps then, the urge to add squash to macaroni and cheese will fade away.
In Kalen Allen’s words, “White people need to be stopped.”
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In summary, Kalen Allen’s critiques highlight the cultural significance of food and how trends can often dilute the essence of culinary heritage. His humor combined with a serious message serves as a reminder to respect the origins of our favorite dishes.